Parmesan Ranch Baked Chicken with a Parmesan Ranch Cream Sauce

Baked Chicken
3 large chicken breasts (pound to 1/2" thick)

1/4 c. milk

1/4 c. sour cream

1 packet ranch dressing mix

1/2 cup seasoned bread crumbs

1/2 shredded Parmesan cheese

1. Preheat over to 350 degrees. In a small bowl, whisk together dressing mix, sour cream, and milk. Combine bread crumbs and cheese in a pie plate. Dip chicken in milk mixture. Then coat it in bread crumb mixture.
2. Place in a greased 9x13 Pyrex pan. Bake for 30 minutes in the preheated oven.

Sauce

1/2 c. chicken broth

3/4 c. half-n-half

1 1/2 tbsp cornstarch

1/4 tsp. parsley

1/4 tsp. basil

1/2 tsp. dried minced onion

1/4 tsp. salt

a pinch dill

garlic powder

a pinch pepper

2/3 c. grated Parmesan.

1. In a small saucepan, combine chicken broth, herbs, salt, and pepper. Bring to a boil. In a small bowl, which together half-n-half, cornstarch, cheese. Add to chicken broth. Reduce heat to a simmer. Stir till thickened.
2. Pour over baked chicken.